• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.357-366
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• 2018

In this study, if the set temperature of the refrigerator differs from the set temperature of the refrigerator, the temperature distribution of food in the refrigerator is estimated by measuring the temperature in the refrigerator and in the refrigerator room. In addition, based on the set temperature of the refrigerator and the freezer, the temperature range of the heat is large and the time required to recover to the set temperature is to be determined. And the optimal setting temperature for home refrigerators is to be shown by measuring the amount of power consumed to recover to the set temperature. As a result, the conditions in which the temperature in the freezer realized $-18^{\circ}C$ were only appropriate in case 3, Case 6, Case 8, and Case 9 when the set temperature in the refrigerator was lower than that in the freezer. Under these conditions, the minimum temperature in the refrigerator was $-1.1^{\circ}C$, Case 6 was $-1.5^{\circ}C$, Case 8 was $-1.1^{\circ}C$ and Case 9 was $-0.8^{\circ}C$, respectively. Also, the total power consumption during the 10 hours operation time of each case was greater than the setting temperature of the freezer and the refrigerator except case 4, since case 4 started operation around 13:30 in the morning.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1996.10a
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• pp.194-197
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• 1996

냉장실의 온도분포의 추정은 냉장고의 과냉현상 방지, 운전효율 향상을 위해 필요할 뿐만이 아니라 최근 많은 제품에서 제공하고 있는 집중냉각기능을 실현하는데 있어서도 필수 불가결한 과정이라 할 수 있다. 본 연구에서는 냉장실내 온도분포추정에 있어서의 문제점을 개관하고, 온도분포추정을 위한 퍼지불감대(Fuzzy Dead Zone)를 갖는 퍼지동정모델(Fuzzy Identification Model)을 제안한다. 또한, 얻어진 모델을 이용하여 냉장실내 온도센서의 최적위치에 관하여 고찰한다.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1997.11a
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• pp.93-97
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• 1997

본 연구는 새로운 부하(고온의 저장물)가 냉장실 내부에 인입됨에 따라 발생하는 온도불균형을 해소하기 위해 채택된 집중냉각 방식에 있어서의 회전날개의 정지각도 결정 알고리즘 관한 것으로, 특히 냉장실내의 온도에 직접적인 영향을 미치는 압축기 (Compressor) 및 냉기팬(냉기를 냉장실내에 불어넣기 위한 팬)의 운전상황을 입력으로 냉장실내 여러 영역에서의 온도를 추정하는 퍼지적응모델을 이용하여 온도불균형 영역을 검지하고, 이에 따라 회전날개의 각도를 제어함으로서 냉장실 내부의 온도평형을 신속히 이루게하는 특징을 가지고 있다.

• Archives of design research
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• v.14
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• pp.1-7
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• 1996

Designers often hesitate to decide the shape, size, and layout of a product. Though ergonomic principles and data are absolutely needed in this process, they don have enough guidelines to refer. For the refrigerator designers, they also are not convinced of their decision: the vertical position of the freezing and refrigerating rooms, the height of shelves, the shape of door-handle, etc. To support the refrigerator design, we applied several ergonomic methods to the evaluation of refrigerator. EMG was measured to evaluate the load of users lumbar muscle. Based upon the experimental EMG data, we developed a model to estimate the relative load corresponding to the height of refrigerator shelves. Two different layouts of a refrigerator, R/F and F/R styles, were compared with the model. A three-dimensional motion analysis method was used to evaluate the users motion of using a refrigerator. Ten door-handles with the different shapes and positions were evaluated by tracking the rotations of the users arm. Video protocol analysis was used to evaluate the user interface of a control panel in a refrigerator. Finally, we suggested several ergonomic design guidelines based on the facts found in this research and the anthropometric data of the Korean adults. The results of this study can be applied to the ergonomic design of refrigerators

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.465-473
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• 2018

A cabinet-door integrated finite element model for a built-in side-by-side refrigerator with an ice dispenser and home bar was constructed, and its deformation was analyzed by ANSYS. As loads, the food load in the shelf and baskets, and thermal load occurring during the normal operation condition were considered. From results of the analyses, the door height difference (DHD) and door flatness difference (DFD) between the two doors, and the increase in the gap of the door gasket, which affects the sealing of cool air in the cabinet, were derived. As results of an evaluation of the differences, the DHD and DFD under the assembled condition satisfied the acceptance criteria of the manufacturer. The food and thermal loads increased the DHD and DFD due to thermal deformation, and the DFD increased significantly. In addition, the increase in the gap of door gasket located between the cabinet and doors was derived from the results of displacements under the food and thermal loads. The evaluation showed that the maximum increase in gap appeared at the left edge of the freezing compartment gasket, which satisfied the acceptance criteria of the manufacturer.

• Applied Microscopy
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• v.42 no.1
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• pp.43-48
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• 2012

This study shows that ceresin wax, candellila wax and microcrystalline wax mixed together with liquid paraffin oil to produce lipsticks (LS-1, LS-2) and capric/caprylic triglyceride oil added to produce lipsticks (LS-3, LS-4). After each type of lipsticks were molded, LS-1 and LS-3 was put into a cooling chamber ($5^{\circ}C$). LS-2 and LS-4 was put into a cooling chamber ($5^{\circ}C$) for 18 hours and kept in an incubator ($45^{\circ}C$) for 5 hours and put again into a cool chamber ($5^{\circ}C$). After that, the wax's three dimensional network structure was observed under scanning electron microscopy. Regardless of the kind of oil, the LS-1 and LS-3 wax structure had more distinct shape than the lipstick wax structure of LS-2 and LS-4. Also, regardless of the kind of wax, the three dimensional network structure was modified as the storage temperature increased. As a result, the lipstick's molding temperature increased, the wax's structure size also increased and the shape irregularly modified. This modification causes sweating phenomenon which affected lipstick's surface rheological property.

• Journal of Energy Engineering
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• v.23 no.4
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• pp.240-246
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• 2014

The present study has been carried out to reduce the heat loss from a refrigerator by changing thermal conductivity and partial removal of rubber magnet near refirgerator gasket. To perform this purpose, two dimensional heat transfer analysis for the horizontal cross sectional plane of a refrigerator has been accomplished. From the present study, it could be seen that the heat loss could be reduced nearly 7% by changing thermal conductivity of rubber magnet from 10W/mK to 1W/mK. The heat loss reduction, 17%, could be achieved by removal of rubber magnet near hotline and the effect on the heat loss reduction by partial removal of rubber magnet might be helpful for the refrigerator power consumption.

• Journal of Energy Engineering
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• v.23 no.2
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• pp.35-41
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• 2014

The present study has been carried out to reduce the heat loss from a refrigerator by numerical heat transfer analysis and temperature measurement experiment for the verification of heat transfer analysis result. To perform this purpose, two dimensional heat transfer analysis and measurement of temperature on the surface of freezer for the horizontal cross sectional plane of a refrigerator has been accomplished. From the present study, it could be seen that the steel support in the mullion near gasket region has a heat transfer characteristics which transfer outside heat well from the high temperature hotline and outside air to the inner refrigerator. The effect of removing steel support on the reducing heat loss of a refrigerator was 24.8% and removing steel support might introduce significant improvement of refrigerator heat loss.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.160-162
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• 2004

본 연구는 도계장의 HACCP 적용에 따른 자료 확보를 위하여 도계공정 단계별 및 닭고기의 저장중의 미생물 증감 추이를 조사하였다. 도계장 규모별로 대규모 2곳과 소규모 2곳을 선정하여 여름, 가을, 겨울, 봄에 걸쳐 각 도계장마다 2회씩 시료를 채취하여 미생물검사를 도계공정 단계별로 실시한 결과 도계공정 초기인 내장적출 전, 후 단계에서 채취한 시료에서는 $10^5{\sim}10^6CFU/m{\ell}$이었다가 세척, 냉각 단계를 거쳐 냉장 단계에서는 $10^3{\sim}10^4\;CFU/m{\ell}$ 수준으로 균수가 감소하는 것으로 나타났다. 낙하세균수 조사결과는 계절에 관계없이 탕적실과 내장 적출실의 공기오염도는 높은 편이었고, 세척실과 냉각실은 양호하였으며 냉장실에서는 colony가 거의 검출되지 않았다. 닭고기를 $4^{\circ}C$에서 저장하였을 때 미생물 균 수의 변화를 조사한 결과 일반세균수는 저장 초기에 미세한 증가를 보이다가 저장후기(6${\sim}$12일) 급격한 증가를 보여 주었고, 조사한 미생물 중 내냉성균수가 가장 높은 균 수의 증가를 나타내었다. 대장균, 대장균군은 저장 초기 $10^1\;CFU/m{\ell}$ 수준이다가 저장 6일 이후로는 검출되지 않았다. 효모와 곰팡이 균은 $4^{\circ}C$ 저장기간 중 균수가 꾸준히 증가하는 경향을 보여 주었다.

• Archives of design research
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• v.14 no.2
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• pp.245-252
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• 2001

On the assumption that the layout of refrigerator for domestic market does not match with the eating habits of the Korean, this study suggests a way of improvement for usability of the refrigerator by re-arranging layout of inner shelves through behavioral analysis with the video ethnography. On the result of analysis, it can be found that the layout of inner shelves of the most refrigerators differs from the habits of cooking and preparing meals of Korean food, so the author propose a new layout to exchange the usage of the 3rd shelf with the vegetable box of the bottom level. It can be effective method to improve the usability by assigning appropriate usage for each shelf. To extract internal design factors of product, which is related to the specific living habits such as a refrigerator, understanding of user behavior must be accomplished at the first stage. The author found that the analysis of user behavior using the video ethnography is useful for this purpose, because it can be used to explore unpredictable design factors from user's real life.